Whey Protein Isolate Films Research Articles

KARANFİL VE KAYISI ESANSİYEL YAĞLARI İLE AKTİF HALE GETİRİLMİŞ PEYNİIR ALTI SUYU PROTEİNİ İZOLAT BAZLI YENİLEBİLİR FİLMLER

The aim of this research is to investigate the effects of essential oils on the mechanical and antimicrobial properties of protein-based edible films. Clove and apricot oils were added to whey protein isolate (WPI) solutions and were named C-WPI and A-WPI, respectively. Kaşar cheese was chosen as a food sample to investigate the behavior of modified films on a food product. It was observed that the oil-protein interaction increased the elasticity but decreased the strength of the emulsified films. The incorporation of oil into the film matrix resulted in a more opaque appearance but also increased thermal stability. It was detected that both types of essential oils impart antimicrobial properties of the films, but clove oil is more effective than apricot oil. In conclusion, the successful antimicrobial properties of the modified WPI film make it a potential packaging material, especially for food products prone to microbiological spoilage.

Characterization of antimicrobial and antioxidant performance of dihydroeugenol and its glycoside incorporated into whey protein isolate films

Bio-based plastics are gaining attention as environmentally friendly alternatives to traditional petroleum-based plastics in food packaging. Biodegradable films made from biocompatible macromolecules like polysaccharides and proteins offer promising solutions. This study investigated the effects of incorporating dihydroeugenol and glycoside into whey protein isolate (WPI) films to enhance their antimicrobial and antioxidant properties for food packaging. The findings showed that the glycoside film surpassed the dihydroeugenol film in inhibiting bacterial growth, forming larger inhibition halos against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Salmonella Enteritidis (inhibition halos ≥15 mm). The glycoside film exhibited superior effectiveness against Gram-positive bacteria, indicating enhanced penetration through their cell membranes. Additionally, the synthesized compounds significantly boosted the antioxidant activity of the films compared to the control film without dihydroeugenol and glycoside. With a relatively low solubility (23% ± 2.87% and 24% ± 3.92% for dihydroeugenol and glycoside, respectively), these films are suitable for packaging and safeguarding food products with medium to high humidity. This study concluded that incorporating dihydroeugenol and its glycoside into WPI films holds great promise for developing active packaging solutions in the food industry. These films offer both antibacterial and antioxidant properties, particularly advantageous for food products with medium to high humidity.

Whey protein isolate and kraft lignin multifunctional films for potential food packaging application: UV block and antioxidant potential

Kraft lignin (KL) is a promising additive for obtaining multifunctional biodegradable packaging. However, the hydrophobic properties of lignin hinder its dispersion in hydrophilic matrices. The prior alkaline solubilization of lignin before adding it to the filmogenic dispersion could be an alternative to overcome this limitation. In this sense, this study aimed to produce whey protein isolate (WPI) multifunctional films incorporated with different concentrations of KL, ranging from 0% to 8%, previously solubilized in alkaline solution, and characterize them in terms of morphological, molecular, mechanical, optical, hydrophobicity, thermal, sealability, antioxidant, and UV-blocking properties. The prior solubilization of KL allowed the obtainment of homogeneous films of a dark color with greater resistance to fracture, higher hydrophobicity, higher glass transition temperature than the control film, and a slightly greater thermal stability: the initial and maximum degradation temperature of 166.1 °C and 305.3 °C, respectively. Lignin presence in the matrix also gave the films functionalities compared to the control: the films added with 2% of KL blocked 95% of UVA and 100% UVB radiation without impairing the passage of visible light, and the films with 8% of KL showed 34.69% of antioxidant activity in DPPH analysis. However, the films were not heat sealable, which was an undesirable outcome. Nevertheless, lignin solubilization in alkali proved to be an efficient methodology for producing multifunctional WPI films, with potential application on foods susceptible to oxidation.

A systematic review and meta-analysis of the use of plant essential oils and extracts in the development of antimicrobial edible films for dairy application.

The purpose of this review was to assess the use of plant essential oils and extracts (PEOE) in the development of antimicrobial edible films for dairy application through a systematic review and meta-analysis. All studies published in multiple databases were explored via PRISMA protocol on November 1, 2022. According to the results, the interquartile range of pathogen reduction potential of essential oil (EO) in dairy products, irrespective of EO, film and product type, was 0.10 - 4.70 log CFU g-1 per % concentration. The findings from 38 articles indicate that among all EOs or their compounds, Zataria multiflora Boiss in protein film, thyme in protein film, Z. multiflora Boiss EO in protein film, Trans-cinnamaldehyde in carbohydrate film and lemongrass EO in protein film had extraordinary pathogen reduction potential on important foodborne pathogens. In the case of plant extract, fish gelatin film with Lepidium sativum extract, whey protein isolate film loaded with oregano EO and carboxymethyl cellulose film with clove EOs had the highest antimicrobial effect on mesophilic bacteria (9.50 log CFU g-1 per % concentration), yeast-mold (2.63 log CFU g-1 per % concentration) and mesophilic/ psychrophilic counts (> 9.06 log CFU g-1 per % concentration), respectively. Listeria monocytogenes is the primary species of interest; whereas, mesophiles and mold-yeast populations were the most investigated microbiota/mycobiota in cheese with PEOE-incorporated film. In light of these findings, the choice of PEOE at appropriate concentrations with the selection of appropriate edible film may improve the safety, sensory, and shelf life of dairy products.

Physicochemical and Sensory Properties Colored Whey Protein-Cellulose Nanocrystal Edible Films after Freeze-Thaw Treatment

Balancing physicochemical properties and sensory properties is one of the key points in expanding edible packaging applications. The work consisted of two parts, one was to investigate the effects of cellulose nanocrystals (CNC) on the packaging-related properties of whey protein isolate films with natural colorants (curcumin, phycocyanin, and lycopene) under freeze-thaw (FT) conditions; the other was to test oral tactility and visual sensory properties of the edible films and their overall acceptability in packed ice cream. FT treatment reduced the mechanical strength and moisture content and increased the water vapor permeability of the films, as water-phase transformation not only disrupted hydrogen bonds but also the film network structure through physical stress. The oral tactility produced by CNC and the visual effect produced by colorants could affect participants' preference for edible films. This study provides a good reference for the consumer-driven product development of packaged low-temperature products.

Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum

Abstract In this study, the effect of Persian gum (PG) as a novel gum to be used in edible films was examined. Sorbitol-plasticized whey protein isolate (WPI) films with incorporation of PG in different ratios (100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 WPI: PG) were prepared. The effects of PG concentration on the physicochemical properties; water vapour permeability (WVP), moisture sorption isotherms and mechanical properties; tensile strength (σmax) and elongation at break (%EB) were observed. Incorporation of PG in the film matrix significantly increased WVP (p<0.05) when added in ratios 60:40, 50:50, 40:60 and further increased in the ratio of 20:80 (WPI: PG). The moisture uptake of the films was not greatly influenced by the increment of PG. Addition of PG in the lowest concentration of 80:20 (WPI: PG) highly decreased the tensile strength of the films; however further addition of PG did not cause any great decrement. A significantly higher elongation was observed especially when PG was present in ratios 40:60 and 20:80 (WPI: PG). Overall, incorporation of PG in sorbitol-plasticized WPI films affected positively the elongation characteristics. However, improvement is needed for WVP to retain more stable values. This study suggests further examination of the soluble and insoluble fractions of PG using different polymers and plasticizers. A study on the antimicrobial properties of PG in edible films could also be examined since PG is traditionally used as a remedy.

A Comprehensive Study on Gelatin- and Whey Protein Isolate-Based Edible Films as Carriers of Fireweed (Epilobium angustifolium L.) Extract

Gelatin (GEL) and whey protein isolate (WPI) are often taken into account as carriers of phytoantioxidants for developing active packaging. The materials obtained, however, have not yet been systematically compared to demonstrate their potential benefits and drawbacks. Fireweed extract (FE) is a rich source of polyphenols with high antioxidant activity. Therefore, in this study, the structural, physicochemical, and antiradical properties of GEL and WPI films incorporated with freeze-dried fireweed extract (FE; 0, 0.0125, 0.025, 0.05%) were simultaneously evaluated. As verified by X-ray diffraction, the GEL-based films were more crystalline and, consequently, mechanically stronger (~ 9–11 vs. ~ 6 MPa) and less permeable to water vapor than the WPI films (44.95–52.02 vs. 61.47–70.49 g mm m−2 day−1 kPa−1). Furthermore, GEL offered a bit more transparent, less yellow, and more stretchable films (~ 50–59% vs. ~ 26%). In turn, the WPI films had superior UV-protective potential. The higher FE concentration yielded more yellow films with improved UV-blocking ability. The FE (0.05%) made the GEL cryogel denser. Based on the half-time reduction of 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation (tABTS50%), the 0.025, and 0.05% FE-supplemented WPI films exhibited ~ 1.6 and ~ 1.9 times better antiradical potential than the GEL counterparts. This result implies that the WPI-based films, being more soluble (35.12–36.74 vs. 31.51–33.21%) and less swellable (192.61–205.88 vs. 1056.93–2282.47%), ensured faster release of FE into aqueous medium. The slower building up of the antiradical activity of the FE-supplemented GEL films suggests that GEL could be more useful in the development of slow/less migratory active packaging systems for high moisture food.

Edible film fabrication modified by freeze drying from whey protein isolate and sunflower oil: Functional property evaluation

The objective of the study was to simplify the composite film fabrication process. Different sunflower oil (SO) concentrations, 0.05, 0.10 and 0.15 (g/100 mL) were incorporated into whey protein isolate (WPI) matrix. The obtained WPI-SO solutions were dried using a freeze dryer to get a new composite powder. The powder was just mixed with water and glycerol; then it was cast to form WPI-SO based edible films. The effects of freeze drying and SO concentration on the optical, physical, thermal, barrier, mechanical and morphological properties of the novel WPI films were investigated. It was observed that films formed from reconstituted powder had enhanced barrier properties. Oil incorporation into the film matrix resulted in decreased lipid droplet size and increased opacity. In conclusion, edible films were produced successfully with improved functional properties. This situation proved that film production method, modified with freeze drying, has promising potential for biodegradable packaging industry.

Plasticizing effect of Apis mellifera honey on whey protein isolate films.

The aims of this study were to analyze the plasticizing effect of Apis mellifera honey on the mechanical, physicochemical and optical properties of whey protein isolate (WPI) films and to compare the results collected with the plasticizing effect of glycerol on WPI-films. Response surface was applied to optimize the amounts of WPI and glycerol in order to obtain films with higher tensile strength (TS), moderate elongation, and lower water vapor permeability so that they could be used as reference films. Honey was added at different concentrations (60%, 80%, and 100%) of g honey/100 g WPI, as a plasticizer to the WPI-films. In comparison to glycerol-plasticized films, an increase in the percentage of honey produced a reduction of 20 ± 10 to 48 ± 0.5% of TS, a 66± 0.5% lower in Young's modulus (WPI-films with 100% honey), and an increase of 186± 11% in elongation at break in the WPI-films with 100% honey. Honey-plasticized WPI-films were from 29± 11 to 43± 3% less permeable to water vapor than glycerol-plasticized WPI films. The mechanical characteristics of the 80% honey formulation did not differ significantly from those of the reference film (p > 0.05). Findings from this study indicate that honey has great potential as a plasticizer in WPI-films.

Whey Protein Isolate Film and Laser-Ablated Textured PDMS-Based Single-Electrode Triboelectric Nanogenerator for Pressure-Sensor Application.

The use of biopolymers for realizing economical and eco-friendly triboelectric nanogenerators (TENGs) widens the application prospects of TENGs. Herein, an animal-sourced whey protein isolate (WPI) film, processed and prepared by a simple aqueous solution preparation and drop-casting technique, is applied to demonstrate its potential use in bio-TENGs. With the addition of formaldehyde in WPI, the films result in a free-standing and flexible film, whereas the pure WPI films are difficult to handle and lack flexibility. A TENG device based on the WPI and the laser-ablated textured polydimethylsiloxane (PDMS) for pressure-sensor application were developed. The output voltage of the TENG comprising WPI increased nearly two-fold compared to the TENG without WPI. A simple single-electrode TENG device configuration was adopted so that it could be easily integrated into a wearable electronic device. Moreover, WPI film exhibited tribo-negative-like material characteristics. This study provides new insights into the development of biocompatible and eco-friendly biopolymers for various electronic devices and sensors.

Sequential adsorption of whey proteins and low methoxy pectin at the oil-water interface: An interfacial rheology study

Protein-polysaccharide bilayers have attracted a growing interest in the design of emulsion stabilizers with improved performance. An in-depth understanding of their interfacial properties helps rational interfacial engineering. Here, the sequential adsorption of whey protein isolate (WPI) and low methoxy pectin (LMP) at the oil-water interface as a function of pH was investigated with a modified drop tensiometer allowing external phase exchange. Residual WPI in the bulk phase could accumulate at the interface (i.e. pre-formed WPI film at pH 7.0) when the pH was adjusted to be close to its iso-electric point, leading to reduced interfacial tension and increased surface concentration. However, the interfacial tension was hardly influenced by successive pH changes and LMP addition if the excess protein was washed away beforehand. A maximum interfacial viscoelasticity was reached when the pH was close to the isoelectric point of WPI, corresponding to the minimum hydration degree. Whereas the deposition of LMP onto a protein-coated oil-water interface significantly increased the interfacial viscoelasticity, its magnitude was largely dependent on the pH conditions. Besides, a more linear rheological response of the bilayer structures than of the single WPI layer was observed during the large amplitude oscillatory cycles.Moreover, the adsorbed LMP at acidic pH conditions exhibited pH-responsive desorption upon exposure to neutral pH, as evidenced by the restored interfacial viscoelasticity as well as by in situ quartz crystal microbalance with dissipation monitoring (QCM-D) measurements. The more rigid and thicker WPI/LMP bilayers (visualized by cryo-scanning electron microscopy) not only effectively prevented the aggregation of emulsion droplets during storage, but also showed outstanding mechanical properties to prevent droplet coalescence.

Starch and whey protein isolate films including an aroma compound stabilized by nanocellulose.

Bergamot essential oil (BO) shows biological activities and is widely used as a flavoring for food products; however, its application in foods is limited because of the low stability and solubility in water. This study aimed to prepare whey protein isolate (WPI) and starch (S) films, including nanocellulose based BO nanoemulsions, potentially enhancing BO functionality. BO nanoemulsion was obtained by using a nanocellulose dispersion (2 mg/mL) including 3 mM CaCl2 with a ratio of 2/8 (v/v, BO/nanocellulose dispersion) and then suitably dispersed (2%, w/w) in the WPI and S film-forming solutions to obtain film samples. The water vapor permeability (WVP), mechanical and optical properties and BO's release from those obtained films were studied. The WVP (p<0.05) and tensile strength (p>0.05) of films were improved, whereas opacity increased with the addition of BO nanoemulsion (p<0.05). The release of BO from S films was faster than in WPI films. These results showed that nanocellulose could be used as carriers for essential oils such as BO to enhance its functionality within bio-polymeric matrices intended to be used as relevant carriers of aroma compounds.

Properties of Biocomposite Film Based on Whey Protein Isolate Filled with Nanocrystalline Cellulose from Pineapple Crown Leaf.

Among the main bio-based polymer for food packaging materials, whey protein isolate (WPI) is one of the biopolymers that have excellent film-forming properties and are environmentally friendly. This study was performed to analyse the effect of various concentrations of bio-based nanocrystalline cellulose (NCC) extracted from pineapple crown leaf (PCL) on the properties of whey protein isolate (WPI) films using the solution casting technique. Six WPI films were fabricated with different loadings of NCC from 0 to 10 % w/v. The resulting films were characterised based on their mechanical, physical, chemical, and thermal properties. The results show that NCC loadings increased the thickness of the resulting films. The transparency of the films decreased at higher NCC loadings. The moisture content and moisture absorption of the films decreased with the presence of the NCC, being lower at higher NCC loadings. The water solubility of the films decreased from 92.2% for the pure WPI to 65.5% for the one containing 10 % w/v of NCC. The tensile strength of the films peaked at 7% NCC loading with the value of 5.1 MPa. Conversely, the trend of the elongation at break data was the opposite of the tensile strength. Moreover, the addition of NCC produced a slight effect of NCC in FTIR spectra of the WPI films using principal component analysis. NCC loading enhanced the thermal stability of the WPI films, as shown by an increase in the glass transition temperature at higher NCC loadings. Moreover, the morphology of the films turned rougher and more heterogeneous with small particle aggregates in the presence of the NCC. Overall, the addition of NCC enhanced the water barrier and mechanical properties of the WPI films by incorporating the PCL-based NCC as the filler.

Ameliorating effect of γ-aminobutyric acid on the physical performance of whey protein films

γ-Aminobutyric acid (GABA) is a non-protein amino acid that possesses various health benefits. In this study, whey protein isolate (WPI)-based films incorporated with GABA at different concentrations (0, 0.1, 0.5, and 1.0% w/v) were characterized for color, water vapor permeability (WVP), microstructure, GABA leachability, and hydration, optical, mechanical and thermal properties. All the tested WPI films exhibited a colorless and transparent appearance. The addition of GABA increased the elongation at break and WVP while decreased tensile strength and light transmittance of the WPI films. The hydration and thermal properties of the WPI films were enhanced when low concentrations of GABA (0.1, 0.5% w/v) were incorporated, but were impaired in the presence of 1.0% (w/v) GABA. This was attributed to the different microstructures of the WPI films at different GABA concentrations. Our findings demonstrated that GABA could be a promising ingredient for improving the physical properties of WPI films.

Physicochemical and Microstructural Characterization of Whey Protein Films Formed with Oxidized Ferulic/Tannic Acids.

Protein-based biodegradable packaging films are of environmental significance. The effect of oxidized ferulic acid (OFA)/tannic acid (OTA) on the crosslinking and film-forming properties of whey protein isolate (WPI) was investigated. Both of the oxidized acids induced protein oxidation and promoted WPI crosslinking through the actions of quinone carbonyl and protein sulfhydryl, and amino groups. OTA enhanced the tensile strength (from 4.5 MPa to max 6.7 MPa) and stiffness (from 215 MPa to max 376 MPa) of the WPI film, whereas OFA significantly increased the elongation at break. The water absorption capability and heat resistance of the films were greatly improved by the addition of OTA. Due to the original color of OTA, the incorporation of OTA significantly reduced light transmittance of the WPI film (λ 200–600 nm) as well as the transparency, whereas no significant changes were induced by the OFA treatment. Higher concentrations of OTA reduced the in vitro digestibility of the WPI film, while the addition of OFA had no significant effect. Overall, these two oxidized polyphenols promoted the crosslinking of WPI and modified the film properties, with OTA showing an overall stronger efficacy than OFA due to more functional groups available.

Development and characterization of whey protein isolate and xylan composite films with and without enzymatic crosslinking

Biodegradable food packaging provides an environmentally-conscious alternative to plastic food packaging options. This study investigated whey protein edible films containing 10–40 g xylan/100 g whey protein isolate (WPI). Transglutaminase (TG) was used as a cross-linking agent in WPI-only and 40 g xylan/100 g WPI films. The food packaging properties investigated were water vapor permeability (WVP), oxygen permeability (OP), tensile stress, and % elongation at break. Thermal properties were studied using differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Crystallinity and microstructure were assessed using X-ray diffraction (XRD) and scanning electron microscopy (SEM), respectively. Composite films containing 40 g xylan/100 g WPI that were also treated with TG showed the greatest improvement in properties important to food packaging. Compared to the WPI-only control films, WVP decreased from 6.41 to 3.89 g mm/m2 day kPa (p < 0.05), OP decreased from 21.85 to 7.32 cc μm/m2 day kPa (p < 0.05), and tensile stress increased from 6.73 MPa to 15.96 MPa (p < 0.05). The % elongation at break decreased significantly from 12.5% in WPI-only films to 5.8–1.4% in all xylan and TG treated films (p < 0.05). The temperature of melting increased from 121 °C in control films to a maximum of 166 °C in the 20 g xylan/100 g WPI films, indicating increased intermolecular strength. Film microstructure showed separate organization of xylan within films. Crystallinity was identified with increasing xylan content through XRD analysis, suggesting increased polymer packing.

Rambutan (Nephelium lappaceum) peel extract: Antimicrobial and antioxidant activities and its application as a bioactive compound in whey protein isolate film

Rambutan (Nephelium lappaceum) peel extract: Antimicrobial and antioxidant activities and its application as a bioactive compound in whey protein isolate film

Novel Whey Protein Isolate/Polyvinyl Biocomposite for Packaging: Improvement of Mechanical and Water Barrier Properties by Incorporation of Nano-silica

The current global proposal for withdrawing polymers with high resistance to degradation and from fossil sources from disposable appliances, as well as the increasing trend of cheese production and whey generation, are some of the incentives for using whey proteins to produce biodegradable packaging films. Brittleness and poor water barrier limit the application of whey protein isolate (WPI) films in the food packaging sector. The addition of polyvinyl alcohol (PVOH) to WPI film, making a blend, improves flexibility but maintains poor water barrier and tensile strength. In this work, to make WPI/PVOH blends more suitable for food packaging applications, films of WPI/PVOH were reinforced with up to 4% of colloidal nano-silica (NS) for improvement of mechanical resistance and water vapor barrier, thus producing a novel biocomposite in terms of composition. At 4% of NS, the values obtained for tensile strength and tensile modulus were 10.2 and 78.2 MPa, being suitable for food packaging application when compared to commercial polymers currently used as packaging. An expressive reduction of water sorption (17% of decrease) and water vapor permeability (40% of reduction) was observed at 4% of NS, increasing the efficiency in keeping integrity during application and leading to a material with a higher water vapor barrier. The addition of 4% of NS in WPI/PVOH films is indicated to improve tensile strength and water barrier, thus increasing its application potential as food packaging.

Improvement the barrier and mechanical properties of whey protein isolate film using fructan obtained from Serish (Eremurus spectabilis) root as a novel polysaccharide

In this study, we investigated the effect of fructan obtained from Serish root (Eremurus spectabilis) as a new film-base material in order to improve the barrier and mechanical properties of whey protein isolate (WPI) film. The effects of fructan (0, 50, 60, 70% v/v) and glycerol (Gly) (40 and 50% v/v) ratios on the mechanical, chemical, thermal, surface wetting, water vapor permeability (WVP), and morphological properties of WPI film were investigated. According to scanning electron microscope (SEM), the substitution of fructan to WPI significantly modified the surface properties of composite films, which had fewer cracks and pores compared to WPI films. The substitution of fructan decreased the water vapor permeability (6.64 × 10–6-1.85 × 10–6 g / m.s.pa) and increased the tensile strength (6.91–16.25 Mpa) and Young's modulus (30.84–42.84 Mpa) of the WPI film. Increasing the fructan content improved the mechanical properties and reduced the water vapor permeability of composite films. Fourier transform infrared (FTIR) spectra confirmed the formation of hydrogen bonding interactions between WPI and fructan. Differential scanning calorimetry (DSC) analysis exhibited a slight increase in the enthalpy values (81.43–154.3 J/g) with increasing fructan ratio of composite films, so that the thermal stability of WPI film improved due to stablishing more hydrogen bonds which also evidenced by FTIR. These results suggest that WPI 30 / Fructan 70 (40% Gly) can be considered as the best ratio for preparation of the composite film.

Biopolymeric films based on whey protein isolate/lignin microparticles for waste recovery

AbstractLignin is a source of phenolic compounds. It can be an excellent raw material for the production of films with whey protein isolate (WPI). The present study investigates WPI films with lignin microparticles (LMP). The structural, morphological, physical (thermal and mechanical analysis, water vapor barrier, color parameters, and transparency) properties, and the antioxidant properties were determined. The concentration of LMP were 0, 0.25, 0.50, and 0.75% (w/w). Structural analysis showed the addition of LMP to WPI‐based films did not change the film structure. A good dispersion of the microparticles is observed for the treatments containing 0.25 and 0.50% (w/w) LMP. In the concentrations of WPI and LMP used, an improvement in the thermal (increase of 13.46°C inTg) and mechanical properties (35% more resistant) were observed, as well as higher temperatures of degradation and lower water vapor barrier (12 and 16% for 0.25 and 0.50%, w/w, LMP). The films containing LMP showed antioxidant potential, with higher values for 0.75% (w/w) of LMP.Practical ApplicationsThe Whey Protein Isolate is by‐product of the cheese industry and Lignin is a by‐product of the cellulose, paper, and ethanol biorefineries. The lignin improved the resistance of packaging to handling, providing longer use time for the packaging. These two polymers combined interesting characteristics for the development of new active packaging, with antioxidant action, capable of reducing food degradation and expanding the shelf life of foods.